Table 2.

HPLC-MS analysis of cooked Borlotti bean extract.

Peak	Retention Time (min)	Main Ions Detected	Possible Parent Compound
1	0.4	+291.31 −289.27 +579.42	Procyanidin B-type
2	0.5	−648.99	apigenin-7-O-(6″-malonyl-apiosyl-glycoside)
3	0.5	+355.82	chlorogenic acid derivative
4	0.5	+959.33 −958.37	not identified
5	0.6	+355.82 −515.20	chlorogenic acid glycoside
6	0.6	+379.41 −355.45	not identified
7	0.7	+355.41 −227.2	not identified
8	1.0	+338.62 −521.12	petunidin-3-O-(6′′-acetyl glycoside)
9	1.1	+338.58 −521.17	petunidin-3-O-(6′′-acetyl-glycoside)
10	1.1	+338.63 −521.18	petunidin-3-O-(6′′-acetyl-glycoside)